Tondekai/ivy gourd  also known as baby watermelon, little gourd, gentleman’s toes, tindora,tondli ,it  is a simple and easy curry recipe,it is prepared with the combination of chick pea and ivy gourd which makes a good combination as aside dish for rice or roti.This curry is usually served in many festivals and other occasion as a side dish.

Preparation time – 10 min

soak chick pie for  – 3 hours

cooking time – 15 min

Ingredients –

Thondekai/ivy gourd – 250 gms

chick pea – 1 cup soaked for 3 hours

mustard seed – 1/2 tsp

Green chilly – 4 no’s cut into two pieces

curry leaves – 2 spring

Onion – 2 no’s chopped

Coconut – 1/2 cup grated

Coriander leaves – 1 bunch chopped

salt to taste

oil to fry

Procedure :

Pressure cook chick pea for 3 whistles by adding  salt to taste,drain out the water and keep aside.

Take a kadai cook  chopped thondekai/ivy gourd separately till it is done by adding salt to taste ,drain the water and keep separately .

In the same kadai add oil heat it when it becomes hot add mustard seeds when it starts to sparkle add chopped green chillies and curry leaves fry for a while add chopped onions fri till it is translucent

Add cooked chick pea and ivy gourd together

Mix altogether add grated coconut mix again add chopped coriander leaves and turn off the flame.

Thondekai/ivy gourd curry is ready to be serve as a side dish with rice or roti.